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Smart salt distribution can cut salt without extra additives
06-Nov-2009 - Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.
Antioxidant levels in chocolate show stability - study
05-Nov-2009 - The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.
Gelatin plus soy protein may mask bitter taste of caseins
05-Nov-2009 - Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine and soy protein isolate, suggests a new study from Brazil.
Move away from Western diet to reduce disease risk, says study
04-Nov-2009 - Compounds produced by frying, grilling, or pasteurizing may be driving inflammation and ageing, according to a new study from the US.
‘Lumpy micro-rods’ to enrich and structure food foams
03-Nov-2009 - Simple micro-rods made from food grade polymers can not only stabilise food foams, but also encapsulate bioactive ingredients for added value, suggests a new study supported by Unilever.
Walnut-rich diet may boost diabetic heart health
03-Nov-2009 - Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.
Weekly comment
Clinical trials are EFSA’s fool’s gold
02-Nov-2009 - There’s gold to be found in them health claims mountains, but prospectors from the European Food Safety Authority (EFSA) must be happy with the little chunks that add up to a lot, and stop searching for nuggets the size of your fist.
Processed food could have role in depression, says study
02-Nov-2009 - People reporting a high consumption of processed foods could be more likely to experience depression in middle age, says a new study that suggests food should play a greater role in preventing depressive disorders.
Salt reduction may also benefit bone health
02-Nov-2009 - Switching over to low-salt products may also benefit bone health by reducing calcium loss, suggests a new study from Australia.
News in brief
Danone and Yakult confirm probiotics research grants
30-Oct-2009 - The Global Probiotics Council (GPC) has announced two $50,000 grants for young researchers in the field of probiotics.
Inulin may offer low-sugar, tasty milk chocolate
29-Oct-2009 - Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
Meat linked to increased diabetes risk: Meta-analysis
28-Oct-2009 - High intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from Norway and the US.
Maltodextrin boosts quality of gluten-free bread: Study
27-Oct-2009 - Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
Review pinpoints opportunities for pulse fractions
26-Oct-2009 - A new review of the nutritional and functional properties of pulses and their constituents emphasises the opportunities for industry to find novel uses for pulses and develop more ingredients that can be used in convenience foods.
Meat flavourings from brassica may offer veggie options
26-Oct-2009 - Enzyme treatment of Brassica proteins may give meat-like flavourings, allowing meat taste in vegetarian foods, suggests a new Chinese-Australian study.
Project bids to eliminate risk of botulinum in baked goods
23-Oct-2009 - A project aimed at quantifying and eliminating the risk associated with the growth of Clostridium botulinum in baked goods is being initiated by a UK research group.
News in brief
Chemists add soy sauce to ‘perfect’ gravy
23-Oct-2009 - The Royal Society of Chemistry in the UK has unveiled its recipe for the perfect gravy, which bears a striking resemblance to that of a 19th century cookbook writer.
EFSA recommends reduction of inorganic arsenic intake
23-Oct-2009 - Food manufacturers may wish to keep an eye on inorganic arsenic levels in ingredients and final products, after the EFSA panel on contaminants concluded that dietary exposure should be reduced.
Consumer response to health claims varies by country: Study
23-Oct-2009 - Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.
News in brief
Why white wines work with fish
22-Oct-2009 - White wine makes a good accompaniment to fish dishes because it has low levels of iron, report Japanese scientists.
Study tests emulsifier vs. enzyme performance in bread
22-Oct-2009 - A new study has pitted use of a Datem enzyme against three generations of lipase enzymes, and found that action on bread volume is similar - but with some differences depending on fermentation times.
Study fails to find omega 3 benefit for depression
22-Oct-2009 - New research, contrary to previous studies, shows augmenting antidepressant therapy with an omega-3 fatty acid supplement does not result in improvement in levels of depression in patients with coronary heart disease (CHD).
High protein diet may make brain lighter: Animal study
21-Oct-2009 - Eating a high protein diet appears to make the brains of mice lighter, report researchers who hypothesise that this could make them more vulnerable to Alzheimer’s disease.
Olive oil component could avert Alzheimer’s
20-Oct-2009 - A compound in extra virgin olive oil could deter proteins from disrupting nerve cell function that causes the debilitating effects of Alzheimer's disease.
Med diet cuts breast cancer risk in older women, says study
19-Oct-2009 - Adherence to a Mediterranean diet along with avoidance of Western-type foods may contribute to a reduction in postmenopausal breast cancer risk, claims new French study.
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